Method
Make up Choux Pastry
Mix as directed on packet
Add the cheeses herbs and seasoning to taste
Heat the oil to 160 degC/320F
Shape the mixture into neat quennelles (small balls) and deep fry
for 35 minutes drain well
Sweat the onion and garlic in 3/4 of the butter add the tomatoes
tomato puree basil and stock
Simmer for 20 minutes
Pass through a food processor and then sieve
Reduce to correct consistency and stir in the remaining
butter
Serve with beignets

Serves 10

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